Sign Up
Log In
My Account
My Bookmarks
Log Out
or
Ingredients
- Serves 3-4 people
1 cauliflower (about 300 g)
2 tbsp cooking oil
1 tsp black pepper
1 tbsp chili powder
salt as per taste
makhani sauce:
2 tbsp + 1 tbsp unsalted butter
600 g fresh tomatoes (chopped)
1 tbsp ginger paste
1 tbsp garlic paste
10 cashews (soaked in hot water)
1 tbsp honey
2 tsp fresh cream
1 bay leaf
1 tbsp garam masala powder
1 tsp turmeric powder
1 tsp chili powder
1 tsp dry fenugreek leaves
1 tsp black pepper
2 tbsp parmesan cheese for garnish
fennel leaves
salt as per taste
coriander leaf for garnish
sprinkle of chili powder for garnish
Recipe Courtesy of
Sapna Anand
Sapna Anand
Makhani Grilled Cauliflower
Makhani Grilled Cauliflower is a fuss free Indian vegetarian recipe that’s sure to fill you up. While a generous amount of butter and cream is used to make the velvety smooth Makhani sauce, fresh tomatoes and a fragrant mix of spices are added to balance out the rich flavors. The cauliflower itself is easy enough to prepare - no chopping is required as you only need to season it with black pepper, chili powder and salt before roasting it in the oven to get a lovely char.
- Medium
- 20 min
- 45 min
- 15 min
- 2 steps
- 23 Ingredients
- Medium
- 2 steps
- 23 Ingredients
- 20 min
- 45 min
- 15 min
Instructions
-
Grill the cauliflower
- Preheat oven to 180° Celsius.
- Prepare a baking tray lined with foil. Place the cauliflower on the tray and drizzle chili powder, salt and olive oil over it.
- Grill the cauliflower for 20 mins till you have a nice chargrilled top.
- Place the grilled cauliflower on the plate and pour the sauce on the side. Sprinkle chili powder for color. Garnish with a generous amount of parmesan cheese, sprig of coriander
-
Make the Makhani sauce
- In a large pot, heat 2 tbsp butter over low heat, add the bay leaf along with the ginger and garlic paste.
- Stir for a minute, add the chopped tomatoes along with the turmeric, garam masala and chili powder.
- Stir well to combine. Then add in soaked cashew nuts.
- On lower heat, slow cook for about 10 mins till the oil starts to come up the sides.
- Rub fennel leaves on palm to release the aroma when adding it into the sauce.
- Season with salt and add honey.
- Add hot water. With a hand blender, blend the tomato to a smooth paste.
- Check and adjust seasoning, finish with 1 tbsp butter and cream.
Plate and Serve!
Check and adjust seasoning, finish with 1 tbsp butter and cream
Reviews
{{formErrorMessage}}
Show more reviews
Ingredients
- Serves 3-4 people
-
1 cauliflower (about 300 g)
-
2 tbsp cooking oil
-
1 tsp black pepper
-
1 tbsp chili powder
-
salt as per taste
-
makhani sauce:
2 tbsp + 1 tbsp unsalted butter
-
600 g fresh tomatoes (chopped)
-
1 tbsp ginger paste
-
1 tbsp garlic paste
-
10 cashews (soaked in hot water)
-
1 tbsp honey
-
2 tsp fresh cream
-
1 bay leaf
-
1 tbsp garam masala powder
-
1 tsp turmeric powder
-
1 tsp chili powder
-
1 tsp dry fenugreek leaves
-
1 tsp black pepper
-
2 tbsp parmesan cheese for garnish
-
fennel leaves
-
salt as per taste
-
coriander leaf for garnish
-
sprinkle of chili powder for garnish
Nutrition
Close